Cookie Icebox Cake

Ingredients

Cookies

• 12–16 keto chocolate cookies (store-bought or homemade)
• Optional: 1 teaspoon cinnamon or vanilla for flavor

Cream Filling

• 1 cup heavy whipping cream
• 4 oz (115 g) cream cheese, softened
• 2–3 tablespoons erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract

Optional Toppings

• Sugar-free chocolate shavings
• Crushed keto cookies
• Cocoa powder dust

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👩‍🍳 Instructions

Step 1: Make Cream Filling

1. In a bowl, beat cream cheese until smooth.
2. Add erythritol and vanilla; mix well.
3. In another bowl, whip heavy cream until soft peaks form.
4. Gently fold whipped cream into cream cheese mixture until smooth and fluffy.

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Step 2: Layer the Cake

1. Line a loaf pan or rectangular dish with parchment paper.
2. Place a layer of keto cookies at the bottom.
3. Spread a layer of cream filling over cookies.
4. Repeat layers until all cookies and cream are used, finishing with cream on top.

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Step 3: Chill

1. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
2. Chilling allows cookies to soften and cake to set.

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Step 4: Serve

1. Remove from pan using parchment paper.
2. Slice into portions with a sharp knife.
3. Optional: sprinkle with chocolate shavings, crushed cookies, or cocoa powder.

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✨ Tips for Perfect Icebox Cake

• Use thin keto cookies for better layering and soft texture.
• Chill long enough so cookies soak up cream and soften.
• Slice with a serrated knife for clean cuts.

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🌱 Optional Variations

• Add keto caramel drizzle between layers
• Use peanut butter cookies for a nutty twist
• Add berries between layers for fruity version

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🧮 Keto Macros (per slice, makes 8 slices)

• Net Carbs: ~4–5g
• Fat: High
• Protein: Moderate